Ingredients
Scale
- 1 medium head of green cabbage
- 4 tablespoons unsalted butter, melted (or olive oil for a vegan option)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking. Remove any wilted outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into thick “steaks,” about 3/4-inch to 1-inch thick. Keep the core intact as you slice; this holds the leaves together during roasting.
- In a small bowl, whisk together the melted butter, minced garlic, smoked paprika, salt, and pepper. Lay the cabbage slices flat on the prepared baking sheet. Using a pastry brush, generously coat both sides of each cabbage steak with the garlic butter mixture. Ensure the seasoned butter gets into the nooks and crannies of the leaves for maximum flavor.
- Slide the baking sheet into the center rack of the oven. Roast for 20 to 25 minutes. At the halfway mark, carefully flip the steaks using a wide spatula. If you are using Parmesan cheese, sprinkle it over the steaks during the last 5 minutes of cooking. Roast until the edges are dark brown and crispy, and the center is fork-tender.
- Remove the tray from the oven and let the steaks rest for 2 minutes. Use a spatula to transfer them to a serving platter. Garnish with fresh parsley or a squeeze of lemon juice if desired. Serve immediately while the edges are at their peak crispiness.
- Cook Time: 35 minutes